Rosemary Not-So-Simple Syrup ﻿

Rosemary. Even the most delicate brush against this woody evergreen releases a waft of fragrance. Similar to pine and eucalyptus, it is intensely aromatic, nay potent. So potent that it purportedly increases our memory. Substantiated or not, its tenacious oil refuses to be ignored.

Rosemary’s first culinary uses trace back 2,500 years ago. The ancient Greeks believed it helped improve memory + concentration + digestion + circulation. It is even alluded to in the Bible.

So how does rosemary’s potency translate into a sweet syrup? Beautifully, I must say, and in various + sundry ways.

Other than spiking savory + herby cocktails (such as the Rosemary Greyhound or the Rosemary + Grapefruit Gin Cocktail), here are some other uses for Rosemary Not-So-Simple Syrup:

Unlock your culinary creativity with this Rosemary Not-So-Simple Syrup. Add it to anything that needs a little zip-a-dee-doo-dah. It will change the face of whatever you are serving. But use a light hand: its presence is strong.

I hope you enjoy this Rosemary Not-So-Simple Syrup. Live life on the edge by adding some to your next cocktail, such as this Rosemary Gin Gimlet from David Lebovitz. It is sublime.

Cheers!

XXOO AB

If you make this Rosemary Not-So-Simple Syrup, I’d love to hear about it! Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!

Rosemary Not-So-Simple Syrup

1 cup water

2 cups white sugar (or sweetener of choice)*

2 tablespoons fresh rosemary

Add ingredients to a small pot and simmer over medium-high heat. Bring to a boil, then reduce to low and simmer for about 20 minutes, stirring, until sugar is completely dissolved. Remove from heat and allow to steep for about 30 minutes. Once cool, pour into a clean jar with an airtight lid and refrigerate.

*This water to sugar ratio is similar to what bartenders use. Using 1:1 proportions will result in a syrup that is less sweet.

This syrup will last up to 1 month when refrigerated in an airtight vessel.